Gingers chicken

Ingredients :
1 whole chicken about 1 kg, wash and cut into 4 pcs

fine ingredients:
put into  blender and blend them until really fine.
- 2 clove garlic
- 3 cm  Galangal (blue ginger), cut into small size
- 50 g yellow ginger, sliced
- 2 cm old ginger
- 2 lemon grass, sliced
- 1 tbsp of coriander powder
- 1 tsp of salt (to taste)

marinate the chicken with the fine ingredient for about 2 ours or more.
you may deep fry or BBQ

Longan Osmanthus Jelly

Ingredients:
2 tsp of osmanthus flowers
1 Packet of Jim Willie Konnyaku Jelly powder
150 g sugar
850 ml water
3 tbsp of longan honey
25 g of goji berry, soak in the water for 30 minutes

Preparation:
1. Mix Jelly powder with sugar, stir well
2, Boil the water, gradually pour the mixture in boiling water, add honey and osmanthus flowers, stir until mixture is dissolved and bubbles dissipate.
3. add soaked goji berry into mould, pour the jelly and chill for 4 hours

Cream Puff

200 ml water
125 g unsalted butter
168 g egg
1/4 tsp salt
150 g all purpose flour, sifted

 Method :
1. in a pan, under medium heat , bring water, unsalted butter and salt to a full boil.
2. pour in all the flour at once, stir vigorously with a wooden spoon, until the mixture pull aside from the pan. continue to stir for another 1 minute. set aside , transfer to mixing bowl, let it cool for about 30 minutes to 1 hour
3. Preheat the oven to 200 degree Celsius , using a hand mixer, beat in egg one at a time, make sure that it really well mix, before add in another egg.
4. scoop the paste into a pastry bag, fitted with Wilton M tip, shape the paste about 5 cm high about 12 puffs into a baking sheet .
5. bake for 20 minutes, do not open the oven in between. turn off the oven, let dry in the oven for another 10 minutes.
6. remove to a rack and let cool to room temperature.

Pastry cream :
1/4 cup (55 g)  sugar
240 ml whipping cream
100 ml fresh milk
1 yolks
1 1/2 tbsp all purpose flour

whisk all ingredients by using whisker, bring to boil, let it cool , fill
into the cream puff before serving.

Cassava cake

A gluten-free cake easy to prepare.  BAHASA KLIK SINI 

Batter before it's put into the oven!

Ingredients:
1 kg cassava, grated
300 g coarse sugar
100 g butter, melted at room temperature
300 ml water
6 g agar agar powder (I use the "rose" brand)

Method:
1. Preheat the oven to 200 degrees Celsius
2. Prepare an 8" baking pan anbd cover with parchment paper.
3. Combine agar agar powder with water. Bring it to boil, then set aside
4. Mix the grated cassava, sugar, melted butter and agar agar (still boiling hot), and stir until ingredients are well combined.
5. Pour mix into your prepared baking pan, bake for 45-60 mins, or until golden brown.

Golden brown cake ready to be served

Crab Cheesecake

Crab Cheesecake, recipe modified from Catholic Digest
ingredients:

110 g grated Parmesan cheese

100 g breadcrumbs
100 g unsalted butter, melted
3 boxes of cream cheese, room temperature (224g/box) 
3 yolks + 1 whole egg (65 g each weight with shell)
110 g chopped onions
2 tsp Worcestershire sauce
1 tbsp Dijon mustard
400 g fresh lump crabmeat

Method :
1. Preheat the Oven to 200 degree Celsius.
2. combine grated Parmesan cheese, breadcrumbs,  unsalted butter, melted.
3, Press into a 10 " springform pan.
4. Cream the cream cheese at low speed, until smooth
5. add in egg yolk one at a time , the whole egg add at the last . Beat at low speed just until combined.
6.fold in chopped onions, worcestershire sauce, dijon mustard, fresh lump crabmeat
7. Pour over crust. 
8. Place the cake in a large shallow pan containing hot water that comes about 1 inch uo to the side of the springform. ( Bain Marie) . Bake for 1 hours or until light golden brown, and the top is slightly  golden tan spring form.Do check the water level in the oven during bakin time.
9. Remove the cake from water bath (Bain Marie) , transfer to wire rack, and let cool for 2 hours, then cover the cake with clingwrap, refrigerate at lease 4 hours or overnight.
10. serve cold.

Sea-salt caramel Vanilla cupcakes

Recipe adapted from cupcake cookbook, Yield 22 cupcakes (BAHASA KLIK SINI)

Ingredients:

for the cupcakes:
340 g plain flour
    8 g baking powder
200 g unsalted butter, room temperature, cream at low speed with 1/2 tsp salt about 5 minutes, or till light n fluffy
300 g castor sugar, seperated into 50g and 250 g
    4 egg white
    5 yolks
  20 ml vanilla extract
240 ml fresh milk

For the sea-salt caramel Click HERE

1. Preheat the oven to 200 C
2. sift together 3 times, the flour and baking powder
3. Using an mixer, beat the yolks for one minutes, add in 250 g castor sugar and vanilla extract, continue  with high speed until the mixture is pale yellow, thick and form a ribbon. When the beaters are lifted, a bit of the mixture falls from it and form a ribbon which slowly dissolves on the surface.
4. in another mixer, beat the egg white for 1 minutes, on high speed, add in 50 g sugar, beat until it reach soft peak.
5. Fold the egg white into the yolk, fold a third of the flour mixture until just combine, fold in the second third of the flour , spoon a third of this mixture  and fold into  the prepared butter.
6. Pour the whole mixture to the egg mixture, fold in half portion of milk until combine, continue with the other half portion of milk, fold it, add the remaining third of the flour.
7. Spoon mixture into cupcakes papers, about 3 quarters full. bake for 18 minutes (in my oven) , or by inserting a fine skewer into one of the cupcakes, and it comes out clean, remove the cupcakes n cool on a cooling rack for at least one hour before frosting with sea-salt caramel.

sea-salt caramel custard

397 g sugar

  50 ml water

  80 g unsalted butter, at room temperature

400 ml fresh milk , (add in 3 tbsp of plain flour to combat the humidity) 

    2 Tbsp sea salt, to taste

147 g egg yolks

600 g unsalted butter, at room temperature

method:

1.Prepare a heavy, solid and light coloured saucepan, so you can monitor the caramelization process. stir together sugar, and water , under medium heat,  until the sugar dissolve. you may add more water if you find that the sugar is still dry. Swirl the saucepan.don't stir as it may cause the caramel become bitter. watch the colour, when it turn into light amber, add in 80 g butter n 400 ml fresh milk bring to a boil. or until all the caramel dissolve, add in the sea salt, taste it, if you think that is not salty enought, you may add more salt, remove from the heat. 

2. In a medium bowl, whisk the eggs yolks for 15 minutes. Wish in 100 ml of hot caramel mixture. Then pour the remaining eggs yolks into the saucepan with the remaining hot caramel mixture. Heat over very low heat, Stirring constantly from the bottom of the pot, don't be surprise that it takes hours for the custard to thicken. Let it cool

3. In a mixer with a whisk attachment, beat the butter until light and fluffy, slowly whisk in the cooled custard til light and creamy, Use immediately or keep tightly cover up for 3 days in the fridge, freeze for 1 month.  Re-whip before using.